Port Burger Recipe

Peel the shallots and slice them into thin rings (about 2–3 mm). Place in a heatproof jar or bowl.

In a small saucepan combine apple cider vinegar, water, sugar and kosher salt. Warm over medium heat just until sugar and salt dissolve, about 2–3 minutes; do not boil.

Pour the warm brine over the shallot rings so they are fully submerged. Add the ground black pepper, stir lightly, then let cool to room temperature. Cover and refrigerate for at least 30 minutes (best 1–4 hours).

In a small bowl combine mayonnaise, minced garlic, Dijon mustard, lemon juice and snipped chives. Whisk until smooth and homogenous.

Season with kosher salt and freshly ground black pepper to taste. Cover and refrigerate until assembly. (Can be made up to 24 hours ahead to allow flavors to meld.)

Preheat a skillet or oven to medium-high stovetop or 200°C (400°F) if using an oven.

For skillet method: cook bacon in a single layer over medium heat until edges crisp and fat renders, about 6–8 minutes, flipping occasionally. For oven method: arrange on a rimmed sheet and roast 12–16 minutes until crisp.

If desired, sprinkle brown sugar on bacon in the last 1–2 minutes of cooking to glaze. Transfer cooked bacon to a paper-towel-lined plate to drain; keep warm in a low oven (around 90°C / 200°F) until assembly.

Divide the wagyu chuck into four equal portions (about 5 oz / 140 g each). Gently form into patties roughly 10 cm (4 in) wide and about 1.5–2 cm thick. Do not overwork the meat; press a slight dimple in the center of each patty to help even cooking.

Pat both sides of each patty dry with paper towel. Season generously on both sides with fine sea salt and freshly ground black pepper just before cooking.

Heat a heavy skillet or griddle over medium-high heat and add the neutral oil, swirling to coat. When shimmering, add patties (work in batches if needed) and cook undisturbed for 3–4 minutes to develop a crust.

Flip patties and immediately top each with two slices of Port Salut cheese. Cook the second side 2–3 minutes for medium-rare to medium (internal temperature 55–60°C / 130–140°F). If cheese needs extra melting, cover pan briefly (30–60 seconds) or place under a broiler for a short blast.

Remove patties to a plate and tent loosely with foil to rest for 3–5 minutes.

Halve the brioche buns and spread the cut sides with softened unsalted butter. On a hot skillet or griddle, toast buttered sides face-down until golden and crisp, about 1–2 minutes. Remove and keep warm.

While buns toast, slice the heirloom tomato into 6–8 mm thick rounds. Lightly season both sides with coarse sea salt and freshly ground black pepper.

To assemble each burger: spread about 1 tablespoon of chive aioli on the bottom bun. Place 1–2 butter lettuce leaves, then the rested Port Salut-topped wagyu patty, two slices of smoky bacon, and 1–2 slices of pickled shallot (or to taste). Add one tomato slice on top of the shallots or under the patty if you prefer less juice on the bun.

Spread a thin layer (about 1 tsp) of chive aioli on the top bun, close the burger, and serve immediately. Repeat for remaining burgers.